000			01481nam a2200229Ia 4500
003			NULRC
005			20250520094837.0
008			250520s9999 xx 000 0 und d
020			_a9780470891988
040			_cNULRC
050			_aTX 773 .M54 2012
100			_aMigoya, Francisco J. _eauthor
245		4	_aThe elements of dessert / _cFrancisco Migoya
260			_aNew Jersey : _bWiley, _cc2012
300			_avii, 536 pages : _billustrations ; _c27 cm.
365			_bUSD45.83
504			_aIncludes bibliographical references and index.
505			_aThe basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).
520			_a "In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts."
650			_aDESSERTS
942			_2lcc _cBK
999			_c4158 _d4158